Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, carrot cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Carrot cake is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Carrot cake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have carrot cake using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Prepare Cake
- Make ready 260 g self-raising flour
- Make ready 1 tbsp baking powder
- Make ready 1 tbsp salt
- Prepare 2 tbsp cinnamon
- Get 1 tbsp ground ginger (you can add another tbsp if you like)
- Prepare (optional) 1/2 tsp chilli
- Take 320 g peeled and grated carrots (you can add more if you like)
- Take 130 g dark brown muscovado sugar
- Take 130 g light brown sugar
- Take 100 g chopped pecans
- Make ready 4 eggs
- Take 290 ml vegetable oil
- Make ready 1 tbsp vanilla extract
- Make ready Icing
- Take 75 g butter
- Get 300 g full fat Philadelphia cheese
- Take 120 g icing sugar
- Take 1 tbsp vanilla extract
- Make ready Fresh ginger
- Prepare 50 g chopped pecans
We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! Mix all of the ingredients for the carrot cake, except the carrots and.
Steps to make Carrot cake:
- Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper.
- Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined.
- Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time.
- Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well.
- Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean.
- Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely.
- For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge.
- (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined.
- Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans.
Bake in a half sheet pan. The carrot cake has stood the test of time because essentially it is incredibly moist, keeps well and could not be easier to make. My version is a nod to to the classic cake of my childhood. My mother used wholemeal flour but I am not going to even try and pretend this is healthy, so I have used plain flour. There are no sultanas (my husband refuses to eat them however attractively disguised.
So that is going to wrap it up for this exceptional food carrot cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
